Use of grape seeds to reduce haze formation in white wines

Author:

Romanini EliaORCID,McRae Jacqui M.,Bilogrevic Eleanor,Colangelo DonatoORCID,Gabrielli Mario,Lambri MilenaORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Effect of free and immobilised stem bromelain on protein haze in white wine;Benucci;Australian Journal of Grape and Wine Research,2014

2. Colorimetry, C. I. E. (1986). 2nd edition. Publication C.I.E. No. 15.2. Central Bureau of the Commission Internationale de L'Eclairage, Vienna.

3. Sulfur dioxide induced aggregation of wine thaumatin-like proteins: Role of disulfide bonds;Chagas;Food Chemistry,2018

4. The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine;Colangelo;Food Chemistry,2018

5. Modelling by Response Surface Methodology of the clarifying process of Muscat blanc must for the production of a sweet sparkling wine;Colangelo;American Journal of Enology and Viticulture,2019

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